Paleo Chicken Pot Pie

Chicken pot pie: quite possibly the epitome of comfort food and hands down one of my favorite meals ever. I’ve ordered chicken pot pies at hip & fancy DC restaurants on numerous occasions (I love them so much I’m willing to pay $25 for a single serving) and I truly just think they’re divine. Plus, the warm, buttery, flaky, slightly crispy, grain-free crust in this dish is really what takes this pot pie to the next level. Not sure if anyone can tell, but, I’ve on a cruuuucial pie crust kick since I adapted this Elana’s Pantry recipe.

I have to admit, frozen chicken pot pies were one of my favorite grocery store treats for almost all of my life. Marie Callender’s & Stouffer’s pot pies were my brother & I’s favorites as a child. You know, with the mildly-rubbery “chicken” cubes and delicious, yet, oh-so-fake “ingredients”.

Once I moved out, I usually would keep an organic vegetable pot pie for myself & a “natural” chicken pot pie for James in the freezer at all times. You know, for those halfway-lazy evenings, where I definitely didn’t want to cook, but, definitely didn’t want to succumb to the desperation of… *GASP* – SUSHI & CHINESE FOOD. Frozen pot pies kind of became my halfway house between home-cooked meals and delivery/take-out. The second to last stop on the bad-food guilt train. The last exit before the toll.

Either way… AT LAST! I’ll never have the guilty feeling of cooking a frozen meal for dinner with this recipe. Baking frozen pot pies tends to make me feel like I’m making a microwavable Lean Cuisine TV dinner and why buy them when you can easily make them from scratch! You’re going to spend at least 1 hour baking a frozen one, anyway, while it only takes 30 minutes to bake a fresh paleo one. These pot pies also are super easy to reheat the next day – simply cut the crust open a bit and pop under the broiler for a few minutes.

I was recently feeling lazy and was curious to find out what a pie with no bottom-crust is called. Turns out that’s a pot pie! This was surprising to me for some reason… Not sure why. I’ve made this pie double AND single-crusted, so, the choice is really up to you. I prefer a chicken pot pie with a single top crust. You may have also heard of the original Pennsylvania Dutch Chicken Pot Pie, but, that’s a whole ‘nutha story for a whole ‘nutha day…

Slide a thin cutting board or piece of cardboard underneath the cut pie crust and quickly (but carefully) flip the crust onto your pie. You can also very quickly slide the crust off your board and onto your pie. Remember, any breaks or cracks can be pinched and patched back together.

Place pot pies on a sheet tray and bake at 350 for first 15 mins, then, increase heat to 425 for remaining 20-25 mins until bubbly & golden brown.

I assemble them, then, PAR-BAKE for 10-15 mins just until the crust is semi-set. Then cover with foil and freeze or refrigerate until ready to reheat. Just keep an eye on them when reheating in the oven – you want them bubbling and golden brown. Luckily the crust is very forgiving and does not burn quickly, so, there’s really no chance of “overcooking.”

I assemble them, then, par-bake for 10-15 mins just until the crust is semi-set. Then cover with foil and freeze or refrigerate until ready to reheat. Just keep an eye on them when reheating in the oven – you want them bubbling and golden brown. Luckily the crust is very forgiving and does not burn quickly, so, there’s really no chance of “overcooking.”

Melissa jones

Just made this for my family of picky eaters (7,10,34 year olds) and they devoured it! Was amazed that the kids loved it considering they are used to the traditional pot pie with everything bad! Making this again for sure!

Melissa jones

Thank you! So so sooo nice to hear that! Kendra at OurPaleoLife.com makes this for her 3 small children as well on a regular basis, so, it must be super kid-friendly. Thank goodness I’ve got the palette of a 5 year old ’cause little tastebuds are definitely the hardest to please. Thanks so much again, Melissa! Hope you guys try (& love) some more recipes!

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